A very naughty pud, but the festive season is all about indulgence,
isn’t it?.
by Wendy Gudgeon Decadent Chocolate Torte
Ingredients: (6-8 portions) • • • •
5 tblspns liquid glucose 570ml double cream
• 75g Amaretti biscuits
Method • • • •
• •
•
Put the biscuits in a plastic bag and crush fi nely with a rolling pin. Sprinkle over the base of a 9 inch/23 cm cake tin lined with baking paper. Break the chocolate into squares and place in a bowl with the glucose and Bacardi.
Heat in the microwave for 20 seconds. Stand for 10 seconds. Stir and heat for a further few seconds. Stand and stir again until smooth.
Lightly beat the cream until fl oppy. Fold into the chocolate mixture until well incorporated.
Pour onto the biscuit mixture and smooth over the top. Place in the fridge for several hours or overnight. (Can be frozen at this stage)
Before turning out run a palette knife round the edge of the tin, place a serving dish on top and tip upside down. Lift off the tin and gently peel off the baking paper. Dust with cocoa powder and any other decoration you wish.
• Cut into wedges and serve with single cream. Bon appétit and best wishes for Christmas and the New Year to theWire and all my customers.
Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk
22 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
450g dark chocolate – best quality possible 5 tblspns Bacardi
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